Provencal Tomatoes

Show: Barefoot ContessaEpisode: Scary Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
15 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 15 min
Total:: 40 min

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Ingredients

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Directions

Preheat the oven to 400 degrees F.

Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

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Comments & Reviews

recipe Provencal Tomatoes
Kat Gig Harbor, WA 01-18-2009
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Yuk
Rated: 1 stars out of 5

These were so dry it was embarassing to serve to my guests. The filling is tasty, however. Best to sprinkle on sliced... tomatoes and bake in oven.Read more
recipe Provencal Tomatoes
Beth Madisonville, KY 08-23-2008
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I wonder...
Rated: 5 stars out of 5

These tomatoes are delicious. I am making them again tonight with ribbon steaks and oven roasted brussel sprouts. I wonder... if the reviewers that complained of these being dry used dry bread crumbs or made fresh as the recipe calls for....just a thought.Read more
recipe Provencal Tomatoes
Sandra Billerica, MA 01-29-2008
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GREAT GREAT TOMATOES
Rated: 5 stars out of 5

Made these for a dinner party side dish and they were fantastic. Great flavor and easy to make. Will make again. Thank you... Ina.Read more
recipe Provencal Tomatoes
Anonymous 07-04-2007
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Something is missing!
Rated: 1 stars out of 5

I can't even believe I'm even rating ANYTHING of Ina's less than 5 stars, but this was so dry I am sure something was left... out of the list of ingredients. There is no oil or moisture bonding the crumbs mixture together. What am I missing? Forgive me, Ina! I absolutely worship you!Read more
recipe Provencal Tomatoes
charlene oklahoma city, OK 06-13-2007
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a pleasant surprise
Rated: 5 stars out of 5

these are so easy and they flavor and the arome as they cook are simply divine. I have never tasted a tomatoe with so much... flavor. I could have eaten them all. Thanks Ina!Read more
recipe Provencal Tomatoes
Trisha San Mateo, CA 06-06-2007
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Absolutely Fabulous-but needed tweaking
Rated: 5 stars out of 5

Needed to tweak recipe a bit - added more olive oil to bread mixture, decided against using gruyere to use a Trader Joe's... shredded cheese mixture (parmesan, asiago, fontina and provalone) instead, which worked great- added a multi dimension of flavor. I also put some of the cheese into the bread mixture too, which definately moistened the mixture more. Added about a tsp. of sugar to counter the saltiness - also worked great. I also smashed my garlic into a paste, so that it covered the bread pieces a lot more. Worked great-a bit of garlic on every piece. Definately making this again.Read more